My Secret Recipe Club assignment this month is Angela, whose blog Spinach Tiger is full of inventive recipes full of fresh ingredients and vibrant flavours.
With literally hundreds of recipes in her repertoire, it was harder than usual to find a pick for this month. I briefly debated trying out her Spicy Shrimp, or her Lemon Olive Oil cake.
In the end, though, it was her recipe for Roasted Salad of Spring Greens, Hazelnuts, Pecorino that won me over... mostly because I was totally blown away by the idea of briefly roasting the greens in a blazing hot oven before tossing them with dressing.
After all, what isn't improved by roasting, right?
This was definitely one of the more unusual dishes I've tried in my SRC adventures, but it was definitely still a hit.
The original recipe is incredibly simple and straightforward, which makes it easy to improve upon. My only change this time was to add slices of barely-ripe pear to the mix, to add a crisp sweetness to contrast with the sharpness of the cheese and the slight bitterness of the wilted greens and hazelnuts.
Next time, I'm thinking I might add a handful of pomegranate arils or some dried cranberries for another layer of sweetness, and possibly roasting the greens just a bit less, since my salad was really quite wilted after 5 minutes (which isn't bad, mind you, but it's definitely not a texture I'm used to in salad).
Angela also recommends serving it with a poached egg on top, which is probably how I'll serve it the next time I'm in need of a more substantial sort of salad. Everything is better with an egg on top, right?
- 6 cups fresh spring mix (about 6 cups)
- 2 tsp extra virgin olive oil
- 2 tsp red wine vinegar
- 2 ounces pecorino romano cheese
- ½ cup toasted hazelnuts, roughly chopped
- 1 firm-ripe pear, thinly sliced
- Drizzle of good balsamic vinegar
- Sea Salt
- Black pepper
- Preheat oven to 400F.
- Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.
- Arrange the greens in a shallow baking dish. Scatter with thin slices of pecorino cheese and chopped hazelnuts - the amounts above are a guideline only, so feel free to add more or less depending on your preferences.
- Roast for 5-6 minutes at 400 degrees, then transfer to a large salad bowl. Add sliced pear and drizzle with balsamic, then toss again to mix everything together. Serve immediately.
Kate | Food Babbles says
This salad is simply gorgeous! I love all the amazing, fresh flavors going on here. I'd love to grab a fork and just dig in. Lovely!
A Canadian Foodie says
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you know what i love about this, aside from that we are salad twins this week? the hazelnuts; i have NEVER thought to add hazelnuts to a salad, and i can only imagine the flavor and texture would be perfect. Also, I have never roasted greens, but i'm absolutely going to try that. I know when i'm craving a salad at 7 am that it MUST happen in my life soon. :)
[email protected] Food Ramblings says
Great SRC pick!
Grubarazzi (@Grubarazzi) says
This is such a gorgeous salad. I am definitely inspired!
Never cooked greens! What a great pick!
Camilla @ Culinary Adventures says
What a great pick! I have lots and lots of greens right now. I just seared some lettuce last week. I'll have to roast some this week. Thanks for sharing with the SRC.
sarah k @ the pajama chef says
i've never heard of roasting greens, but now i am so intrigued! great SRC pick :)
YUM. this sounds unique and yummy. I have heard of salads that are "wilted" so I think I need to try it. I'm a fellow SRC member, group D
Yum! It's on my MUST MAKE list!
Unfortunately my post missed the blog hop due to tech issues…argh..here is the link as I'd hate for people to miss seeing Aly's recipe and her wonderful blog - https://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html
[email protected] says
I already know Angela quite well from another challenge group we are in. This is a really greatpick from her blog. Just a beautiful salad. I really enjoy your addition of the pears here. Very elegant salad.
Just an amazing looking salad.
If you haven't already, I'd love for you to check out my SRC entry: Laura Goodenough's Apple Coffee Cake
Lesa @ Edesia's Notebook says
What a unique salad! I love roasted veggies but would not have thought to make a salad out of them. That's genius. And your addition of pears just takes it over the top. Gorgeous!
I'm so intrigued by this salad, Isabelle - what a unique choice. Roasting does bring out so much flavor in vegetables, but I've never tried greens like this (except, of course, the ubiquitous crispy roasted kale).
Tis the season for salads! Love the addition of the crispy pear - perfect SRC pick
Interesting idea-- I've used lettuce in soups and the occasional saute, but roasting would never have occurred to me. Definitely worth a try the next time we have extra. Great idea to add the pear.
Mmm, this looks fantastic! I rarely think to roast greens...looks super tasty! :)
Mr. & Mrs. P says
Delicious salad!!! Perfect for spring!!
Mr. & Mrs. P
cooking rookie says
This is such a unique and lovely way to cook and serve greens. I'm keeping this in mind for every holiday dinner..but I'll probably end up making it sooner because my mouth is watering as I type this. The addition of pears is perfection - that extra kaboom that takes it up so many levels! Love, love, love it!
[email protected] says
I'm glad you enjoyed the salad. The pear is a great idea.
Lisa @ Sweet as Sugar Cookies says
That salad sounds full of flavor. I know I'd eat it up in a flash.